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Chicken Liver Pâté

Chicken Liver Pâté

My Mum used to make this, and when I ceased to be a vegetarian it was the livers from this Pâté that brought me back to health. This will keep well if sealed with butter, and makes an excellent addition to a lunch, party platter or cheese plate.

With thanks...

3 cloves garlic, crushed

8 tablespoons of butter, melted

500 grams chicken livers (trimmed of all sinew)

3 hard boiled eggs

2 tablespoons Cognac or good Brandy

¼ teaspoon salt

½ teaspoon mace

¼ teaspoon ground cloves

½ teaspoon parsley, finely chopped

¼ teaspoon white pepper

Pinch of cayenne pepper

Additional 4 tablespoons melted butter, and chopped parsley

Fry the onions and garlic in a little oil and butter until soft.Add the chicken livers and cook on a low heat for a few minutes until very tender and soft.Remove from the heat and stir through the melted butter.

Add Brandy, spices and eggs and blend mixture in a blender or food processor until very smooth.

Pour the warm Pâté into small ramekins and top off with additional butter and parsley.Cover and refrigerate overnight before consuming.